Lemon Curd

3 lemons, zested and juiced (1/2 c. juice)
1 1/2 cups sugar
4 oz unsalted butter, room temperature
4 extra-large eggs
1/8 teaspoon kosher salt

Combine zest and sugar in a food processor. Pulse until zest is very finely combined with the sugar.  With a mixer, cream the butter and slowly add the lemon sugar. Add eggs, one at a time, blending well between additions.  Add lemon juice and salt and blend well.

Pour into a sauce pan and cook over low heat until thickened (approximately 10 minutes to reach 170ºF/77ºC).

Cool.  Store in the refrigerator